MUSTARD PICKLES
For six gallons: one hundred large pickles, cut two hundred small ones, three heads cauliflower, one peck white onions peeled, two quarts beans, one-half dozen corn, two red peppers; put each in salt water over night separately; dry all, put in layers. Two pounds best mustard, four ounces mixed spices, two gallons vinegar; let boil twenty minutes with spices and pour over the vegetables. Next morning pour over a little salad oil and cover with cloth and cover.
Miss Ray Mayer